Mix wine, lemon juice,
bay leaves, thyme, marjoram, salt, pepper and garlic powder
to make marinade. Place rabbit in large bowl and pour marinade over rabbit.
Cover and refrigerate overnight.
Remove rabbit from marinade when ready to cook and pat dry.
Strain marinade and save.
Heat oil in a large skillet.
Sauté onions and garlic, add rabbit pieces and pour marinade
over the top, cover and simmer
1 - 1 ½ hours or until tender.